The Best Chicken Enchiladas EVER

April 6, 2010 at 1:28 am | Posted in Chicken, Mexican food | 1 Comment

In a recent post I mentioned that I would be blogging about healthy things – and also some NOT so healthy things.  This post goes under the NOT so healthy things but oh man.  They are worth every single calorie in my book.  We love Mexican food in our house and when my husband says that these are better than the enchiladas at our favorite Mexican restaurant, then I know they are great!  Unfortunately I didn’t take a picture of these last time I made them but I’ll post one once I make them again.  Just trust me on this.  You HAVE to try these!!!

Recipe from www.allrecipes.com

Ingredients

  • 2 pounds skinless, boneless chicken breast meat – cut into chunks
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives
  • Directions

    1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
    2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
    3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
    4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
    5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

    Pig Rating:  As I said, the Pig loves these!  He says they are better than our favorite Mexican restaurant and I would agree. 

    Mrs. Pig Rating:  This is probably my favorite Mexican dish that I have made.  Not something I will make often since they aren’t exactly healthy but for a special treat with a margarita on the side?  Yes please! 

    Baked Chicken Taquitos

    June 17, 2009 at 8:21 pm | Posted in appetizer, Cheese, Chicken, football food, Mexican food | 3 Comments

    We pretty much love any variation of any type of Mexican food in our house.  I really think I could eat it every single night and I know Tommy could as well.  Tommy loves the chicken taquitos at our favorite local Mexican restaurant so I thought I would try these out.  I found this recipe on My Kitchen Cafe, one of my absolute favorite blogs.  It looked easy and tasty!  I served these with light sour cream, fresh salsa, and multi grain chips.  YUM!

    Recipe from My Kitchen Cafe

    Makes 14-16 taquitos as is – I halved this for just Tommy and I and it turned out great

    Ingredients

    4 ounces cream cheese, softened
    1/4 cup green salsa
    1 tablespoon fresh lime juice
    1/2 teaspoon cumin
    1 teaspoon chili powder
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    3 tablespoons chopped cilantro
    1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
    2 cups shredded cooked chicken
    1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

    small yellow or white corn tortillas
    kosher salt
    cooking spray

    Directions

    Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

    In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

    You can prepare this step ahead of time. Just keep the mixture in the fridge.

    Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

    Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

    Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. (Mine only took about 10 minutes so you might want to watch this timing depending on your oven). Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

    Pig Rating:  The Pig really really liked these and said these would be a great addition to our dinner rotation.  He said a lot of the things that we make that are Mexican taste very similar but that these had a different kick to them that was great.

    Mrs. Pig Rating:  I loved these little rolls of chicken Mexican goodness!  I am definitely making these again.  I dipped mine in salsa and they were so good.  I highly recommend these for a weeknight dinner.  Easy to prepare and even kids would like them.

    Oven Baked Chicken Parmesan

    June 11, 2009 at 12:37 am | Posted in Chicken, pasta | 1 Comment

    I absolutely love Italian food as you know.  Probably a little too much!  Chicken Parmesan is one of my favorite classics – how can you go wrong with pasta, gooey cheese, chicken, and yummy sauce?  You really can’t.  I have made chicken parmesan before with a very basic recipe but I wanted to try another one as the old one was good but I wanted something a little better.  I found this recipe on Good Things Catered, one of my favorite blogs and figured we would give it a whirl. 

    Recipe from Good Things Catered

    Ingredients:
    4 large chicken breasts (about 3 lbs.)
    1 egg (you could use egg beaters to make it a little healthier if you wanted)
    1/2 c. milk
    2 c. bread crumbs
    1 Tbsp fresh parsley, finely chopped
    1 tsp fresh oregano, finely chopped
    1 tsp garlic powder
    1/4 tsp paprika
    pinch of salt
    3 Tbsp olive oil
    3 c.pomodoro sauce ((make your own, defrost what you have or store bought is just as delicious)
    1 1/2 c. shredded fresh mozzarella 

    Directions:
    -Preheat oven to 375 degrees.
    -In a shallow dish mix together egg and milk.
    -In separate shallow dish mix together bread crumbs, parsley, oregano, garlic powder, paprika, and salt.
    -Rinse and pat chicken breasts dry.
    -Pound to tenderize chicken breasts to about 1 inch thickness throughout
    -Preheat olive oil in a oven proof skillet over medium heat.
    -Dip chicken breasts into egg/milk mixture and then cover in breadcrumb mixture.
    -Place coated chicken breast in hot oil and saute each side until lightly browned (about 1 minute per side).
    -Place skillet directly into oven.
    -When internal temperature of chicken reaches 160 degrees, carefully remove pan from oven and place a spoon full of sauce and 1/4 of the cheese on top of each.
    -Place skillet back into the oven and bake until internal temperate reaches 170 degrees (about 15 minutes total)
    -Remove from oven and serve on top of pasta.

    Pig Rating:  The Pig isn’t as huge of a fan of chicken parmesan as me, but he still liked this one pretty well.  He cleaned his plate so it wasn’t too bad right?  🙂

    Mrs. Pig Rating:  I thought this was a really easy and yummy recipe.  A good comfort food at least in my book.  This is the recipe I will use from now on when making chicken parmesan for sure!!  I think the kids might even attempt this one…

    Chicken Tikka Masala

    December 4, 2008 at 2:13 am | Posted in Chicken, rice | 5 Comments

    So, I think I’ve mentioned before that I used to be quite the picky eater.  If you would have tried to get me to try Indian food 4 years ago I would have turned my nose up and ordered Papa John’s.  My husband has slowly but surely gotten me to try several different foods and ::gasp:: I actually like some of them!  We went to an Indian restaurant in our city sometime last year and it was pretty good.  I saw this recipe on one of my fave blogs My Kitchen Cafe so I decided to give it a shot.

    (I fear this looks like some sick dog food concoction so sorry about that…Ha!)

    Recipe from My Kitchen Cafe

    1 cup plain yogurt
    1 tablespoons lemon juice
    2 teaspoons ground cumin
    1 teaspoon ground cinnamon
    2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne – next time I’ll do that or cut it down to 1/2 teaspoon)
    2 teaspoons black pepper
    1 tablespoons minced fresh ginger (I didn’t have this on hand so I left it out)
    1 teaspoon salt
    3 boneless, skinless chicken breasts

    Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

    1 tablespoon butter
    1 clove garlic, minced
    1 jalapeno pepper finely chopped
    2 teaspoons ground cumin
    2 teaspoons paprika
    1/2 teaspoon salt
    1 8-oz can tomato sauce
    1 cup cream
    1/4 cup chopped cilantro

    Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

    PIg Rating:  The Pig really liked this dish.  He definitely wants me to make it again.  YAY!

    Mrs. Pig Rating:  I was unsure of what I would think about this, but it actually turned out to be really yummy.  This is a really filling recipe though – I would say that the recipe as written makes about 4 servings.  We had a lot of leftovers.  Definitely keeping this in the dinner binder!

     

    Heaven in a Wonton Wrapper…

    November 17, 2008 at 12:35 am | Posted in appetizer, Chicken, football food, Mexican food | 4 Comments

    I tried making these once before going off of someone telling me the recipe, but not actually having the recipe in which these were originally made.  When I made them before they were just okay, which was not good enough for me.  We went to a Halloween party a couple weeks ago and our friend had made these and they are one of our favorites.  I emailed her for the recipe and she was nice enough to give it to me.  This time when I made these they were most excellent!!!  I cut this recipe in thirds to make for just Tommy and I tonight for dinner.  These are definitely not healthy so not something to eat all of the time but definitely on our list to make again for a fun night!

    Recipe from my friend Karen

    Ingredients

    1 pkg wonton wrappers (makes 50), sold in produce section at Schnucks
                     or
    1 pkg egg roll wrappers cut in quarters  (makes 80)
    3-4 chicken breasts boiled shredded into small pieces
    2 packages shredded taco cheese
    1 regular size bottle Hidden Valley Ranch salad dressing (regular – not light or fat free)
    chili powder
    1 diced green pepper (I used green onions chopped thinly)

    Directions

    preheat oven to 425….push wonton wrappers into muffin tins, they will resemble mini taco salad bowls…bake 3-4 minutes until edges are brown.  Continue with all wrappers until they are complete.  Arrange baked shells on cookie sheets.
     
    Mix shredded chicken and entire bottle of ranch dressing.  Add as much chili powder you wish….I probable use about 1 or 2 tsp.  Fill shells with chicken mixture and sprinkle each one with addtl’ chili powder.  Top with green peppers and cheese.  Put back into oven until cheese is melted.  Approx 2-3 min.

    Mrs. Pig Rating:  These are to die for.  I could eat these until I was sick.  They are pretty easy to make and I have never heard a bad thing about them.  I recommend you go make them…NOW!  We both thought they were really rich though – we aren’t used to dressing that isn’t oil/vinegar based and we only eat fat free so this was insane for our taste buds!

    Pig Rating:  The pig says, “Tell your blog that the Pig gives this recipe all hooves up!”  He loves these things.  LOL

    “Citi’s Chicken”

    November 10, 2008 at 4:40 pm | Posted in Chicken | 3 Comments

    I haven’t blogged in awhile but don’t worry, I’m still cooking.  Just procrastinating along the way.  🙂  As you know, I adore Katie’s blog Good Things Catered. She has so many awesome recipes for dinner, desserts, etc.  I saw this chicken recipe awhile ago and I’ve been dying to make it so I did about a week ago.  Thanks for sharing this family recipe Katie!!!  I am not used to cooking with thighs and legs – I am much more of a boneless, skinless breast type person but since Tommy actually likes the other parts, I did it for this recipe. 

    From Katie’s Blog:

    Ingredients:
    6 chicken thighs
    6 chicken drumsticks ( I cooked a breast for myself)
    1 egg
    1 c. yogurt
    1/8 c. olive oil
    1/4 c. white wine (of chicken stock if you don’t use alch.)
    2 tsp salt (I love Lawry’s garlic salt for this)
    2 tsp freshly ground pepper
    1/4 c. flour
    3 c. cornflakes
    1 1/2 c. oatmeal
    2 garlic cloves
    1 tsp fresh rosemary
    1/2 tsp fresh thyme
    1 tsp fresh oregano

    Directions:
    -Clean and pat dry chicken pieces.
    -Place chicken into a large freezer bag.
    -In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
    -Pour mixture over chicken and seal bag.
    -Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
    -Marinade chicken at least one hour and up to 24.
    -Preheat even to 400 degrees.
    -In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
    -Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
    -Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
    -Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
    -Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
    -Repeat with all pieces of chicken.
    -Reduce oven temperature to 350 degrees and place baking sheet in oven.
    -Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

    Pig Rating:  The Pig was excited to have thighs and legs!  LOL  He thought this was a pretty good recipe.  He doesn’t like crispy outside as much as myself, but he did really like this.  He even ate the leftovers for lunch a couple of days.  : )

    Mrs. PIg Rating:  This was super yummy!  I love the idea of “fried” chicken without it being fried and that is kind of how this was.  It was so crispy and juicy and I love that I could marinate it the day before then just fix it the next night for dinner.  Mmm….

    Italian Baked Chicken and Pastina

    October 27, 2008 at 11:23 pm | Posted in Chicken, pasta | 4 Comments

    One of my favorite chefs on the Food Network is Giada.  I adore her!  All of her food always sounds so yummy to me.  I love Italian food so I love her stuff.  I have been wanting to make this Italian Baked chicken and pastina for quite some time but kept forgetting about it.  I wanted something kind of easy for a Friday night dinner that I thought the kids would like, or at the very least try so I thought this looked like a good candidate.  One of their favorites is baked ziti and this was similar enough I thought. 

    Recipe from Food Network

    Ingredients

    1 cup pastina pasta (or any small pasta – I used wheels)
    2 tablespoons olive oil
    1/2 cup cubed chicken breast (1-inch cubes)
    1/2 cup diced onion (about 1/2 a small onion)
    1 clove garlic, minced
    1 (14.5-ounce) can diced tomatoes with juice
    1 cup shredded mozzarella
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/4 cup bread crumbs
    1/4 cup grated Parmesan
    1 tablespoon butter, plus more for buttering the baking dish

    Directions

    Preheat the oven to 400 degrees F.

    Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

    Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes

    Pig Rating:  The Pig thought this one was pretty good but he says he likes the baked ziti way better.  He said it reminded him of goulash – is that how you spell that?!  I am not even sure what that is…

    Mrs. Pig Rating:  I really enjoyed this one.  It was light for a pasta dish and I will definitely make this again when the Pig is traveling.  I think it will make great leftovers as well!

    Little Pig Ratings:  The little  pigs at least tried this which is what I want them to do – try everything.  Sheridan liked it okay but she didn’t like the chicke and tomatoes.  She basically ate the pasta.  LOL  The  littlest pig just ate salad.  He wasn’t a fan.  Bah. 

     

    Kids Night: Healthy(ish) chicken strips and fries

    October 23, 2008 at 12:51 am | Posted in Chicken, kids, potatoes, Yummy Veggies | 1 Comment

    I admit it.  When I was a kid, I was super picky when it came to food.  If you ask my mom, she will tell you that I ate nothing but Chef Boyardee pizzas (does anyone make those anymore?!), spaghettios, and maybe the occasional hot dog.  So I really shouldn’t be surprised that our kids are picky either- they are (almost)5 and 8 after all. 

    I really try hard to make sure that the kids have healthy eating habits while at our house.  We eat healthy most of the time so I want to pass that on to them.  When they want snacks, the things available are apple slices, bananas, nuts, healthy granola bars, and for a real treat, a 100 calorie pack or something like Chips Ahoy.  Brutal?  Nah.  They are so used to it that they like the healthy snacks.  I just don’t keep other things in the house.  When it comes to dinners, it’s more of a challenge.  Most of the things that Tommy and I eat, the kids wouldn’t really like.  I have managed to find some favorites that we use in our rotation though that everyone likes and I’ve even managed to make them as healthy as possible.  Our favorites include Baked Ziti (I use whole wheat pasta & ground turkey), tacos (I use ground turkey, my homemade seasoning, and lots of veggies), breakfast for dinner (put lots of egg whites in the scrambled eggs, low sodium bacon, and whole grain bread), and homemade chicken strips and fries, which is the recipe I am about to post. Kids love chicken strips and fries, plain and simple.  And you know what?  So do I!  I tried to find a way to make them healthier than just buying them frozen.  I rarely buy anything frozen so I definitely didnt’ want to start with these.  I finally found a recipe that made them much healthier than other options and everyone loves them!

    Recipe from www.aplaceofourown.org

    Ingredients

    1/4 cup seasoned fine bread crumbs
    1 tablespoon paprika
    1 tablespoon garlic powder
    4 skinless boneless chicken breasts, sliced in half lengthwise
    1 cup egg substitute
    Non-stick cooking spray

    Directions

    Preheat oven 450 degrees F.
    Combine 1/4 cup of seasoned fine bread crumbs, 1 tablespoon of paprika, and 1 tablespoon of garlic powder into a shallow dish.
    Dip each chicken strip in 1 cup of egg substitute and then roll the chicken strip in the bread crumb mixture.
    Arrange the chicken strips on a sheet pan coated with non-stick cooking spray.
    Bake the chicken strips for 35 to 45 minutes, or until cooked through. Serve and enjoy.

    I cook these up and serve them with a side of fries (I cut up potatoes into strips, put a little olive oil and a dash of salt on them and bake them to make them healthier), and fruit (usually apple slices).

    Mrs. Pig Rating:  This is a yummy quick workweek meal for when the kids are here.  I like those kind!  And I like that I can find ways to make foods healthier for my family. 

    Pig Rating:  The pig really likes this meal as well!  He loves potatoes so his favorite part is the fries even though they aren’t fried, he still loves them.

    Little Pigs Rating:  The little pigs like this one a lot!  Well, sometimes Will decides he doesn’t like it and wants a bowl of salad instead (yes, he would pretty much rather have salad than anything right now).  Sheridan really likes this though!

    White Chili

    October 22, 2008 at 12:35 am | Posted in Chicken, soup | 4 Comments

    We looove chili in our house – Tommy does, I do, and the kids do.  I have been in a soup mood lately with the weather getting more fall like and Tommy isn’t a soup person so I wanted to find something that I thought he would like.  I decided I would go with white chili.  He loves spicy stuff and he loves chili so why not?!  I found this recipe on allrecipes.com that had a ton of great reviews so I thought I would give it a shot. 

    This is quite possibly the sickest picture I have ever taken and put on this blog, but it is what it is.  I apologize.  LOL

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 3 cloves garlic, crushed
    • 1 (4 ounce) can diced jalapeno peppers
    • 1 (4 ounce) can chopped green chile peppers (I forgot to buy these so I omitted)
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cayenne pepper (I halved this)
    • 2 (14.5 ounce) cans chicken broth
    • 3 cups chopped cooked chicken breast (I used two cups)
    • 3 (15 ounce) cans white beans
    • 1 cup shredded Monterey Jack cheese

    Directions

    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. (I simmered for about 30 minutes)
    2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. I added about a tablespoon of fresh salsa to mine.  I served this with Multi Grain tortilla chips.

    Mrs. Pig Rating – I REALLY liked this recipe.  I wasn’t sure what to expect but it was the perfect amount of spiciness for us.  I loved this with the tortilla chips.  I froze half the batch for later since it’s just the two of us.  I am sure it will make for yummy leftovers!  Definitely a keeper.  This will be fab in the cold winter coming!

    Pig Rating:  The pig really liked this one as well – score!  He put crackers in his instead of the chips.  He said it tasted similar to regular chili – I disagree, but whatever.  LOL  He definitely said keep this one!

    Spicy Garlic Herbed Pasta

    October 6, 2008 at 2:26 am | Posted in Chicken, pasta | 1 Comment

    I saw this recipe on Katie’s blog (I know, surprise…I am obsessed with her blog, what can I say?!  She knows I’m not stalking her, it’s okay…HA!) and I knew I wanted to try it.  I originally was going to try it as a side dish to a chicken recipe but I then decided to try to mix chicken in with is somehow.  So I kind of just added to this recipe.  I made the pasta just as Katie’s blog says to, but I added some chicken.  Basically all I did was cut up chicken breast into chunks and cook them in the exact same oils, herbs, etc. as the pasta was cooked in, then I mixed the chicken chunks with the pasta for a meal. 

    From Katie’s Blog:

    Ingredients:
    1 lb pasta of choice (I used rotini)
    2 tsp olive oil
    5 large garlic cloves, minced or pressed
    1/2 tsp dried hot red-pepper flakes
    1/2 c. dry white wine
    1 tsp salt
    1/2 tsp black pepper
    5 Tbsp unsalted butter
    1/2 c. fresh flat-leaf parsley, minced
    1/8 c. fresh thyme, minced
    juice 1/2 lemon

    Directions:
    -Bring a 6- to 8-quart pot of salted water to a boil.
    -Cook pasta in boiling water until just tender, according to package instructions.
    -Reserve 1 c. pasta-cooking water, then drain pasta in a colander.
    -Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
    -Add garlic to skillet and cook until beginning to brown, about 1 minute.
    -Add red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.
    -Add butter to skillet, stirring until melted, and stir in herbs and lemon juice.
    -Remove skillet from heat.
    -Toss pasta well in large bowl, adding some of reserved cooking water if necessary to keep moist.

    Pig Rating:  The pig wasn’t a HUGE fan of this, but he isn’t normally a fan of pasta without a cream sauce.  He isn’t as concerned about bathing suits and jeans looking good as me apparently!  HA! 

    Mrs. Pig Rating:  I really enjoyed this one.  Adding the chicken really made this a yummy dish!  One note – I wouldn’t add the red pepper flakes to the chicken mixture – it was REALLY spice having it in both that and the pasta!  : )  I will definitely make this again for me – likely when Tommy is traveling sometime!

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